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Peanut Butter Pretzel Cookies Recipe

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4.3 from 40 reviews

Delightfully crunchy and chewy, these Peanut Butter Pretzel Cookies combine the rich creaminess of peanut butter with the salty crunch of mini pretzels and the sweet touch of semi-sweet chocolate chunks. Perfectly baked to achieve soft centers and slightly crisp edges, these American-style cookies are ideal for snack time or sharing with friends and family.

  • Total Time: 27 mins
  • Yield: 18 cookies

Ingredients

Wet Ingredients

  • 1 cup (226 g) unsalted butter, room temperature
  • 3/4 cup (150 g) light brown sugar, packed
  • 2/3 cup (133 g) granulated sugar
  • 2/3 cup (160 g) creamy peanut butter, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups plus 2 tablespoons (266 g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt

Add-Ins and Toppings

  • 1 1/2 cups chopped chocolate, semi-sweet or dark, plus more for tops
  • 1 cup mini pretzel twists, chopped into pieces, plus more for tops
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Cream Butter and Sugars: Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium high speed until light and fluffy, about 3 minutes.
  2. Add Peanut Butter: Add the peanut butter and mix on medium speed for one minute. Scrape down the sides of the bowl to ensure even mixing.
  3. Incorporate Egg and Vanilla: Add the egg and vanilla extract, then mix to combine well for a smooth batter.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt until evenly combined.
  5. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and mix on low speed only until just combined. It’s okay if a few streaks of flour remain; avoid over mixing to keep cookies tender.
  6. Fold in Chocolate and Pretzels: Remove the bowl from the mixer and gently fold in the chopped chocolate chunks and pretzel pieces using a large spatula.
  7. Scoop and Chill Dough: Using a large 2-ounce cookie scoop, form rounds of dough onto a parchment-lined baking sheet. Chill the dough for at least two hours or overnight to firm up.
  8. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  9. Arrange Dough and Bake: Transfer the chilled dough to the prepared baking sheets, spacing cookies about 2 inches apart to allow spreading. Bake for 11 to 12 minutes, stopping halfway to remove the pans and firmly tap them on the countertop to flatten the cookies evenly. Rotate pans and continue baking until cookie edges are set and centers are slightly puffed and appear slightly underbaked.
  10. Cool and Serve: Remove the baking sheets from the oven and let the cookies cool on the pans for 10 minutes before transferring them to a wire rack to cool completely. Optionally, sprinkle flaky sea salt over the cookies for enhanced flavor.

Notes

  • Chilling the dough is essential for preventing cookie spreading and achieving the ideal texture.
  • Use parchment paper to ensure easy removal and cleanup.
  • Tapping the pan midway through baking helps to flatten the cookies and promote even baking.
  • For a richer chocolate flavor, use dark chocolate chunks.
  • Sprinkling flaky sea salt on top balances the sweetness and enhances the pretzel’s saltiness.
  • Author: ELLA
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/peanut-butter-pretzel-cookies-recipe/